Waffles galore!

Because I have never had cornmeal sitting in my pantry before, if I see it in a recipe, it screams make me!  So I have this website in my facebook newsfeed and she posted a recipe for Whole wheat cornmeal waffles.  So I listened to my inner voice and made them this morning.  I haven’t had a ton of luck with the cornmeal in recipes, but this was a hit.  One of the kiddos ate 1 1/2 waffles!  But the real test will come once my anti-whole wheat husband tries them.  I thought they had a great flavor and actually thought the cornmeal was successful at adding a little extra “Wow!” to the waffles.

And this recipe makes a bunch!  These are our extras that went into the freezer.


  • 3 cups whole wheat flour
  • 1 cup cornmeal
  • 1/4 cup brown sugar
  • 2 Tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 4 eggs
  • 4 cups of milk
  • 1/2 cup butter (melted)
  • 1/4 cup oil


  1. Mix together milk, eggs, butter and oil.
  2. Add brown sugar, baking powder, and salt.
  3. Mix in cornmeal.
  4. Slowly mix in flour. If you are using white flour you will need to add a little extra or reduce the amount of milk in the recipe.
  5. Cook on a hot waffle iron.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 12

These waffles are great reheated the next day or stored in the freezer. Just reheat in the toaster.